Almond Coconut Jam Thumbprints (Low Carb and Gluten Free)

We have a sickness in this family. I believe it’s known officially as Condiment Hoarding. The main symptom of this disease is the purchasing of new jams, mustards, and various other spreads just because they come in pretty packaging or interesting new flavours. A secondary symptom is the opening of many of these jars, even before others are finished, because those afflicted with this devastating disease can’t help but want to taste the infinite variety of spreads the world has to offer. The most telltale sign that one is afflicted with Condiment Hoarding is a fridge crammed full of jars of all shapes and sizes, most of which are half-full. Ours is such a fridge, I’m afraid to say.

I made these cookies really just as an excuse to open and try my Peach Cardamom Jam. We already had several jars of jam open in the fridge, including a commercial sugar free one. But no, I was itching to open my homemade jam and I needed a really good excuse, more than just wanting something to spread on my low carb bread! Cookies are always a good excuse, n’est-ce pas?

These cookies are incredibly quick and easy to make. They are simply an almond version of the flourless peanut butter cookies that are everywhere on the internet. I came up with them when I first went low carb and was experimenting with various nut butters. They are so wonderful and easy, and you can use almost any nut butter to make a different variation, as I did with my Not-ella (chocolate hazelnut) version. When I was chomping at the bit to open my jam, it occured to me that this cookie would make a good base for a jam thumbprint.

The Results: The cookies themselves were just as good as I remembered them. I love the flavour combination of the almond and coconut, it is reminiscent of an almond joy candy bar (minus the chocolate, obviously). They did make a good base for a jam thumbprint, as they are easy to mold into the desired shape and they don’t rise too much. My only complaint is that the subtle flavours of this jam, the cardamom and vanilla, got rather lost in the final product. Perhaps a one-note jam, such as plain raspberry, would hold it’s own a bit better against the almond and coconut.

Almond Coconut Jam Thumbprints

1 cup almond butter 1/3 cup granulated erythritol – if you like your cookies very sweet, you can put up to 2/3 cup in. Or add a little stevia for extra sweetness1/4 cup unsweetened shredded coconut1 large eggapprox. 3 tbsp of any flavour sugar-free jam

Preheat oven to 325F and line a baking sheet with parchment paper.

In a medium bowl, mix together almond butter, erythritol, coconut and egg. Mix well until it starts to come together and thicken.

Roll a tablespoon of dough between palms, and then flatten to about 1/2 inch thick. Create a circular indentation with thumb or finger in the middle of each disk. Repeat with all of the dough.

Spoon approx. 1/4 to 1/2 tsp of jam into each cookie. Do not overfill or jam will melt during baking and run out of the cookie.

Bake 12-15 minutes or until cookie is set and lightly browned. Cool completely on pan.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Condiment Hoarding! LOL. Does that make the refrigerator or the grocer the enabler? — We have been looking at glut free recipies and it looks like you've got a good one, although this time of year we may consider going with the sugar/spice mix and a pumpkin flavor. Thanks for well written post.

Oh, these sound so good! I love the idea of a coconut almond base for a thumbprint cookie, but I've never heard of or worked with granulated erythritol. Could I just use granulated white sugar or brown sugar?

Hi Jen. You absolutely can sub in sugar (probably just white, granulated) for the erythritol. Before going low carb, I made a full-sugar version of these with peanut butter…just 1 cup PB, half cup sugar, 1 egg. Rest of the instructions are the same!

These were fine, but not amazing. I used almond butter and sugar-free raspberry jam, so they actually ended up tasting a little like peanut-butter-and-jelly-sandwich bites. The recipe made a large amount, and the cookies themselves were very filling, so these lasted a while, which is nice for a low carb treat. However, they were not especially sweet or dessert-like, and I don't foresee coming back to these for quite some time.

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